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Dill pickles, cored, stuffed with a mixture of Roquefort and cream cheese, and sliced are a delightful addition to the relish dish.

Author: RETRO HOUSEWIFE, Oakland Tribune Sunday, July 31, 1949 From: Newpaperarchive 07-31-1949

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GARDEN CASSEROLE, American

This is a recipe I found in in the October 3, 1944 Ames Daily Tribune in a column entitled "War Kitchen" by Gaynor Maddox.

Ingredients
  • 3 medium sized tomatoes (or two cups canned tomatoes and juice)
  • 6 hard-cooked eggs
  • 1 cup cooked diced carrots
  • 1 cup cooked Frenched green beans
  • 1 teaspoon minced onion
  • 3 tablespoons fat
  • 3 tablespoons enriched flour
  • 2 teaspoons salt
  • 1/8 teaspon pepper
  • 3/4 teaspoon dry mustard
  • 1 1/2 cups milk
  • 1/2 cup shredded sausage (bologna, cervelat, luncheon meat)
Preparation Instructions

Wash and peel tomatoes. Cut into wedge-shape pieces. Slice hard-cooked eggs in half lengthwise. Place tomatoes, sliced eggs, carrots green beans and onion in greased 2-quart casserole. Mix slightly. Melt fat in saucepan. Add enriched flour, salt, pepper and mustard. Mix until smooth. Add milk. Mix until smooth. Cook over low heat until mixture boils and thickens stirring constantly. Pour over vegetables and eggs in casserole. Top with shredded sausage. Cover and bake in a moderate oven (350 degrees F.) for 45 minutes. Remove cover and bake 15 minutes. Serves 4 - 6

Contributed by Gaynor Maddox,

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